Homemade Sausages (Mixed)

Ingredients

• 250 g — Chicken breast
• 1000 g — Pork loin
• 5 x clove (25g) — Garlic
• a pinch — Dried thyme
• 1 level tsp (5g) — Table salt
• 1 level tsp (5g) — Sweet paprika
• to taste — White pepper
• a pinch — Basil
• a pinch — Ground ginger
• a pinch — Ground cinnamon

Preparation

1. 1.I minced the meat, seasoned it to taste, and stuffed the sausages using natural casing (purchased and soaked in vinegar for a few hours). From the amount of meat in this recipe I filled 8 sausages like those in the photo (approximately 1 m of casing); you can also use thinner casing (labeled "Thin sausage casing") or make them as long and thin as you like.
2. 2.I will repeat this recipe and stuff thinner sausages so I can cook them on the grill; the ones in the photos were "fried" in a pan without oil over low heat for 2–5 minutes covered, then I removed the lid and left them for another 1–2 minutes on each side, just until lightly browned.

Recipe in pictures

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